sausage stuffed mushrooms

★★★★★ 6
By Brian Blackley
from Clarksville, TN

I was visiting a friend on a cold night and his wife pulled "stuffed mushrooms" out of the oven. I was tired and cold and remember being warmed completely by the flavor and richness of the dish. I never got her recipe, but I improvised my own which I serve at parties and family get-togethers. Some folks won't eat mushrooms (to their great misfortune!), but those who do fall all over this dish.

Blue Ribbon Recipe

This is a wonderful stuffed mushroom recipe for anyone who enjoys sausage. They're spicy, savory, and juicy. They can be served as a side dish, holiday appetizer, or even a meal! Rich and filling, these are classic stuffed mushrooms. We recommend trying to buy uniformly sized mushrooms, the larger the better. It will make for a nicer presentation.

— The Test Kitchen @kitchencrew
★★★★★ 6
serves 4-6
prep time 30 Min
cook time 1 Hr
method Bake

Ingredients For sausage stuffed mushrooms

  • 1 lb
    ground hot sausage (Jimmy Dean, Tennessee Pride, etc.)
  • 1 pkg
    fresh button (white) mushrooms (8 oz.)
  • 3/4 c
    water, as needed
  • 1/2 c
    bread crumbs (I prefer Italian style)
  • 1/4 c
    fresh grated Parmesan cheese
  • 1 clove
    garlic, minced
  • 1 Tbsp
    olive oil
  • salt pinch
    as needed

How To Make sausage stuffed mushrooms

  • Stems removed from the mushrooms.
    1
    Remove the stems from mushrooms. Some will pop out of the caps easily. Others may require removal with a small paring knife.
  • Mushroom caps placed in a greased baking dish.
    2
    Apply oil to a medium baking dish and coat. Place caps (stem side up) in the dish forming a series of small cups with the caps. Evenly distribute. Don't worry about gaps in between. Just evenly space.
  • Mushroom stems are minced in a bowl.
    3
    Mince mushroom stems.
  • Browning sausage and garlic.
    4
    Brown sausage in a medium skillet with garlic. Drain.
  • Bread crumbs, cheese, mushroom stems, and garlic in a skillet.
    5
    Place sausage back into a skillet on medium heat. Add bread crumbs, cheese, mushroom stems, and garlic.
  • Slowly adding water to the skillet.
    6
    Slowly add water as this mixture cooks. Reduce heat and cover. You want the cheese to melt and for the concoction to have the texture of a thick paste.
  • Seasoning as the mixture thickens.
    7
    Taste and add salt and pepper as needed. Should take about 15 minutes.
  • Sausage mixture spooned into the baking dish.
    8
    Spoon mixture into open mushroom caps. Take the leftover mixture and fill in the gaps.
  • Baking the stuffed mushrooms.
    9
    Place in preheated oven at 350 degrees. Bake approximately 40 minutes until mushrooms are soft. Serve and enjoy!
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